Disclosure: This is a sponsored post in collaboration with the National Pork Board, but the photos, recipes, and opinions are my own.
Pork medallions are one of the easiest and most delicious dinners one can make, so I usually reserve them for week nights, when I don’t want to stress in the kitchen.
What will you need to have this appetizing dish ready in half an hour? Here’s the simple list: pork sirloin medallions, rice, quinoa, carrots and broccoli. The quick sauce is made with ingredients you will likely have in your pantry, like ketchup, soy sauce, Worcestershire sauce, and mustard. Are you starting to like this as much as I do?
Pork cooks in a few minutes and it´s tasty and satisfying. If you have the time to marinate the meat, by all means do it! This will add extra flavor to the final dish, but there will be enough flavor as it is, so don’t sweat it if you can’t add this step to the preparation. Whatever you do, do not overcook the pork. The meat should be well cooked but still juicy.
Make the sauce in the same skillet where you cooked the pork. It will be ready in less than five minutes. Strain the sauce if you want a smooth texture.
You can simply serve these pork medallions with some rice and/or side salad. But if you really enjoy cooking, or you want to pamper your family, you can make any of the following sides (or all of them), to create a really healthy and balanced meal:
I like to make rice with quinoa to accompany this, mixing together equal amounts of each. If you have different colors (both of rice and of quinoa), even better, as this fun touch will enhance the dish.
To make glazed carrots, steam them until tender, and then cook them in a mixture of butter and a teaspoon of brown sugar. Season with salt prior to serving them. Use baby carrots, or large ones cut into smaller shapes. The little balls look particularly pretty ( I used a melon baller to make them).
Finally, serve a big salad made with finely shredded cabbage, carrots, red onion, and sliced radishes (or any combination of these ingredients). Season with salt, pepper, lemon juice, olive oil, and some sprinkled lentil sprouts on top, or any other sprout you can find.
- 4 pork sirloin steaks
- Salt and pepper
- 2 tablespoons butter
- 2 garlic cloves, chopped
- ½ teaspoon rosemary
- ⅓ cup dry red or white wine
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ cup water
- 1 tablespoon coarse mustard
- 1 tablespoon butter
- To serve: (optional)
- Rice with quinoa
- Glazed carrots
- Steamed broccoli
- Cabbage salad
- Season the pork steaks with salt and pepper.
- Melt the butter in a skillet over medium heat, and sear the steaks until golden brown. Transfer to a plate and keep them warm.
- In the same skillet, cook the garlic and rosemary. Do not let the garlic burn because it turns bitter.
- Add the wine and boil until almost evaporated. Add the ketchup, Worcestershire sauce, and soy sauce combined with the water. Bring to a boil for 45 seconds. Finally add the mustard but don´t boil again because it will curdle.
- Serve the pork medallions over the rice with quinoa, drizzle with the sauce. Add steamed broccoli, and glazed carrots on the side, and a big cabbage salad.